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Green Shakshuka
with pita bread

Active: 45 Total: 45

Shakshuka is a Mediterranean egg dish that always gets great reviews for being easy, quick, and a surefire way to pack extra vegetables into dinner. This new version features tons of greens and even a green salsa to add moisture and flavor.
Smarts #1: It will seem like you have a lot of leeks for this recipe, but they will reduce way down as they cook. Smarts #2: Chopping the baby spinach ahead of time helps it to cook down easily to combine with the other ingredients.

Ingredients

Servings:
4
Metric
Green Shakshuka:
  • Zucchini - 1 lb, finely chopped
  • Leeks - 2, chopped
  • Baby spinach - 5 oz, chopped
  • Garlic - 3 cloves, chopped
  • Pita bread - 4 rounds, wedges
  • Avocados - 1, chopped
  • Cilantro leaves - 3 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Green salsa / Salsa verde - 1/2 cup, plus extra for serving
  • Eggs - 8
  • Yogurt, plain or Greek - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Zucchini / Leeks / Spinach / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pita bread - Slice into wedges. (Can be done 1 day ahead)
  3. Avocados / Cilantro - Prep as directed.

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Make

  1. Turn on the oven’s broiler. Spread pita wedges out on a sheet pan and set aside (wait to toast them until right before serving).
  2. Heat a large saute pan or skillet (use one that has a lid) with oil over medium heat. Add leeks and cook, stirring frequently, until leeks are very tender, 6 to 8 minutes. (If the pan looks dry at an point during cooking, add a splash of water.)
  3. Stir zucchini into leeks and saute until zucchini is nearly tender, 3 to 5 minutes more.
  4. Stir in cumin, garlic, and spinach and stir everything together until spinach wilts (putting the lid on the pan for a minute will help to speed it along).
  5. Stir in salsa. Taste and season with some salt and pepper.
  6. Use the back of a spoon to create indentations in the shakshuka. Crack eggs directly into the indentations.
  7. Lower heat to low-medium and cover pan with a lid. Cook until whites are set and yolks are done to your liking, ~5 minutes.
  8. While eggs finish cooking, slide sheet pan with pita under the broiler and toast until lightly crisped, 2 to 4 minutes.
  9. Serve shakshuka with avocados, cilantro, and yogurt on top. Enjoy with pita.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (25)
Gluten-free (1)
Paleo (3)
Vegetarian (4)

Most Helpful

Delicious and easy. Plan on cooking for eggs for at least 10 minutes unless you want them to be raw.

By: Emily
Posted: Apr 04, 2021
Diet: Paleo
1 Helpful

17 reviews

Even better the next day!

By: Alexander
Posted: Apr 12, 2021
Diet: Original
0 Helpful

Very good and easy. I think the verde salsa really made it for us since we bought a small crafted jar - super yummy. 5 minutes made our eggs too well cooked - maybe because I made fewer portions with only a thin coat of vegetables on the bottom.

By: Liz
Posted: Apr 12, 2021
Diet: Original
0 Helpful

Veggies cooked down a lot. It was tasty and the four person meal was enough for two.

By: Tara
Posted: Apr 11, 2021
Diet: Original
0 Helpful

Fine, but not a favorite. The flavors were nice but it was lacking texture. We wound up eating it with tortilla chips instead of pita to get some crunch. I think adding a heartier veggie or some chopped nuts would help a lot. Neither of us opted to eat the leftovers which is rare. We always cook for four and use two portions for lunch the next day.

By: Nicole
Posted: Apr 10, 2021
Diet: Original
0 Helpful

I prefer red shakshuka, this one was kind of bland to us.

By: Chantelle
Posted: Apr 10, 2021
Diet: Vegetarian
0 Helpful

I was skeptical but really enjoyed this! Really easy to make and good flavors

By: Erin
Posted: Apr 09, 2021
Diet: Original
0 Helpful